Deviled Eggs, Three Ways

  • prep time25 min
  • total time 30 min
  • serves 12

Adapted from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

50 Ratings
Directions for: Deviled Eggs, Three Ways

Ingredients

Hard-Boiled Eggs

12 large eggs, in their shells

Greens, for lining the serving platter

Pickles and Capers

2 Tbsp mayonnaise

1 Tbsp capers, chopped, plus more for garnish

2 tsp spicy brown mustard

2 sweet gherkins, finely chopped

Kosher salt and freshly ground black pepper

Wasabi and Ginger

2 Tbsp mayonnaise

1 tsp prepared wasabi

Kosher salt and freshly ground black pepper

Pickled ginger, for garnish

3 cucumber slices, cut into quarters for garnish

Sesame Carrot

2 Tbsp mayonnaise

1 tsp sesame oil

1 tsp toasted sesame seeds, plus more for garnish

½ small carrot, finely chopped

Kosher salt and freshly ground black pepper

Directions

Hard-Boiled Eggs

1. Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water.

2. Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork.

3. Line a large serving platter with the greens.

Pickles and Capers

1. Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter.

Wasabi and Ginger

1. Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.

Sesame Carrot

1. Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter.

See more: Appetizer, Asian, Eggs/Dairy, Party Favourites, Snack, Vegetables


https://www.foodnetwork.ca/recipe/deviled-eggs-three-ways/17313/

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